| Persian Chicken Breasts
1 medium Lemon
2 teaspoons Olive oil
1 teaspoon Ground cinnamon
1/2 teaspoon Salt
1/4 teaspoon Ground black pepper
1/4 teaspoon Turmeric
4 Boneless skinless chicken
4 Flour tortillas or soft |
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Peel lemon rind into long strips with paring knife; reserve for garnish, if desired. Juice lemon; combine juice with oil, cinnamon, salt, pepper and turmeric in large heavy-duty re-sealable plastic food storage bag. Gently knead ingredients in bag to mix thoroughly; add chicken. Seal bag and turn to coat thoroughly. Refrigerate 4 hours or overnight. Remove chicken from marinade and gently shake to remove excess. Grill chicken 5 to 7 minutes per side or until chicken is no longer pink in center, brushing occasionally with marinade. Discard remaining marinade. Serve chicken with lightly grilled tortillas or with grilled vegetables, if desired. Yield: 4 servings Typed in MMFormat by cjhartlin@email.msn.com Source: Favorite Recipes Spice It Up!` Posted to MM-Recipes Digest V4 #13 by cjhartlin@ on Jun 14, 1999
Persian Chicken Breasts 2
1 medium lemon, juiced
2 teaspoons olive oil
1 teaspoon Splenda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/2 teaspoon tumeric
4 boneless skinless chicken breast halves
Combine lemon juice with next 6 ingredients. Place in a large heavy-duty resealable storage bag. Gently knead bag to mix thoroughly. Add chicken; seal bag, and shake to coat thoroughly. Refrigerate 4 hours or overnight. Remove chicken from marinade and gently shake to remove excess. Grill chicken 5 to 7 minutes per side until chicken is no longer pink in center, brushing occasionally with marinade. Discard remaining marinade. Serve chicken with grilled vegetables if desired. This recipe yields 4 servings
Formatted for MC6 06-02-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 154 Calories; 4g Fat (22.4% calories from fat); 27g Protein; 2g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 344mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Fruit; 1/2 Fat.
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